The Best Classic Chocolate Cake
This Best Classic Chocolate Cake is soft, moist, and perfectly sweet with rich chocolate flavor in every bite. A hint of espresso in the batter deepens the chocolate taste, while layers of silky, smooth chocolate frosting melt into the cake for a truly decadent, bakery-style dessert that’s perfect for any celebration.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-Purpose Flour: Forms the structure of the cake while keeping the crumb soft and tender.
Granulated Sugar: Sweetens the cake and helps create a moist, tender texture.
Unsweetened Dutch-Process Cocoa Powder: Delivers deep, rich chocolate flavor and dark color in both the cake and frosting.
Baking Soda: Provides lift and helps the cake rise evenly.
Baking Powder: Adds additional leavening for a light, fluffy crumb.
Salt: Enhances the chocolate flavor and balances sweetness in both the cake and frosting.
Buttermilk: Adds moisture and tangy flavor while helping create a soft, tender cake crumb.
Avocado Oil: Keeps the cake extra moist with a neutral flavor that lets the chocolate shine.
Eggs: Provide structure and richness for a soft, stable cake.
Vanilla Bean Paste or Extract: Enhances the chocolate with warm, aromatic vanilla notes.
Hot Brewed Coffee: Blooms the cocoa powder and intensifies the chocolate flavor without tasting like coffee.
Salted Butter: Forms the rich, creamy base of the chocolate frosting.
Cream Cheese: Adds silky texture and slight tang for a smooth, balanced chocolate frosting.
Powdered Sugar: Sweetens and thickens the frosting for a smooth, spreadable consistency.
Heavy Cream: Loosens the frosting and creates a light, fluffy texture.
Tools Needed:
Why You’ll Love the Best Classic Chocolate Cake:
Soft And Moist Crumb: Tender, fluffy texture that stays moist with every slice.
Rich Chocolate Flavor: Deep chocolate taste in every bite, enhanced by a hint of espresso.
Silky Chocolate Frosting: Smooth, decadent frosting that melts into the cake layers.
Perfectly Balanced Sweetness: Sweet without being overpowering, making it crowd-pleasing.
Classic Bakery-Style Cake: Timeless chocolate cake that looks and tastes like it came from a bakery.
Great For Any Occasion: Perfect for birthdays, holidays, and special celebrations.
Chocolate Lover Approved: A go-to chocolate cake recipe for anyone who loves rich, chocolatey desserts.
Tips for Making the Best Classic Chocolate Cake:
Prep The Pans Properly: Grease, flour, and line the cake pans with parchment to ensure clean release and even layers.
Mix Dry Ingredients First: Whisking the dry ingredients together evenly distributes the leaveners and cocoa for consistent rise and flavor.
Expect A Thick-Then-Thin Batter: The batter will be thick before adding the hot coffee, then become very thin—this is normal and creates a moist cake.
Use Hot Coffee: Hot coffee blooms the cocoa powder and espresso notes, enhancing the rich chocolate flavor.
Weigh The Batter For Even Layers: Dividing the batter by weight ensures uniform cake layers and a level finished cake.
Don’t Overbake: Bake until a toothpick comes out with moist crumbs to keep the cake soft and moist.
Cool Completely Before Frosting: Fully cooled layers prevent the frosting from melting or sliding.
Chill Layers For Easier Assembly: Refrigerating the layers overnight makes stacking and frosting cleaner and more precise.
Whip Frosting Until Fluffy: Beating the frosting well creates a light, silky texture that spreads smoothly.
Level The Cake Layers: Trimming the domed tops helps the cake stack evenly and look professional.
Crumb Coat If Needed: A thin initial layer of frosting helps trap crumbs for a cleaner final finish.
Use An Offset Spatula And Bench Scraper: These tools help create smooth sides and a polished, bakery-style look.
How to Store the Best Classic Chocolate Cake:
Room Temperature: Store the frosted cake covered at room temperature for up to 1 day.
Refrigerator: Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture.
Freezer (Unfrosted Layers): Wrap cooled cake layers tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.
Freezer (Frosted Cake): Freeze the fully frosted cake uncovered until firm, then wrap well and freeze for up to 1 month. Thaw overnight in the refrigerator.
To Re-Serve: Allow refrigerated cake to sit at room temperature for 30–60 minutes before slicing for the softest crumb.
FAQs:
Q: Can I make the cake layers ahead of time?
A: Yes. The cake layers can be baked, cooled, wrapped tightly, and refrigerated overnight or frozen for later assembly.
Q: Can I substitute the hot coffee?
A: Yes. You can use hot water instead, but coffee enhances the chocolate flavor without making the cake taste like coffee.
Q: How do I keep my chocolate cake moist?
A: Avoid overbaking, measure ingredients accurately, and store the cake properly to retain moisture.
Q: Can I use different pan sizes?
A: Yes. You can use different size pans, but bake times will vary depending on pan size and depth.
Q: Why is my frosting too thick or too thin?
A: If the frosting is too thick, add a splash of cream. If too thin, add a little more powdered sugar until the desired consistency is reached.
Q: Can I make this cake gluten-free?
A: You can try a 1:1 gluten-free baking flour substitute, but texture may vary slightly.
Q: What’s the best way to slice a layer cake cleanly?
A: Use a long, sharp knife and wipe the blade clean between slices for neat cuts.
Love this? Check out my other cake recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this best classic chocolate cake. Happy baking!
